Recipes
Mexican chilli mince tacos
You can make the chilli mince for this Mexican dish several days ahead and keep it in the fridge. Heat through to serve.
You can make the chilli mince for this Mexican dish several days ahead and keep it in the fridge. Heat through to serve.
(2 votes)
Cook: 40 Mins
Serves: 6
Price: £1.48 per serving
Nutritional Information
Each 141g serving contains
Energy
1197kj
286kcal
1197kj
286kcal
14%
Fat
15.3g
15.3g
Med
22%
22%
Saturates
4.1g
4.1g
Med
21%
21%
Sugars
6g
6g
Low
7%
7%
Salt
0.5g
0.5g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
849kj/203kcal
Typical energy values per 100g:
849kj/203kcal
Ingredients
2 tbsp sunflower oil
1 medium onion, chopped
420g pack Butcher’s Selection Extra Lean Beef Mince
1 level tsp mild chilli powder
390g carton Chosen by you Chopped Tomatoes with Chillies & Peppers
2 x 290g cans Chosen by you Chilli Beans
25g dark chocolate (70% cocoa solids)
Shredded lettuce
156g pack Old El Paso Taco Shells (12-pack)
Asda Reduced Fat Soured Cream, to serve
Method
1
Heat the oil in a pan and cook the onion until soft. Add the mince and cook until it browns, stirring to stop it clumping. Add the mild chilli powder, tomatoes and chilli beans plus 3 tbsp water. Cover the pan. Simmer for 10 minutes. Remove the lid and simmer for another 10 minutes, stirring.
2
Remove from the heat. Add the chocolate and stir in until totally melted.
3
Heat the taco shells and fill with the lettuce. Add the chilli mixture. Serve drizzled with the soured cream.